酵母源性葡萄糖耐量因子(GTF)含量测定方法的研究  

Study on Determining Glucose Tolerance Factor of Yeast Strains

作　　者：刘鹭[1] 吕加平[1] 高艳红[2] 

机构地区：[1]中国农业科学院农产品加工所,北京100094 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2009年第1期140-144,共5页Food and Fermentation Industries

基　　金：国家航天育种工程课题(2006HT00013)

摘　　要：酵母源性葡萄糖耐量因子为铬和小分子蛋白的复合物。测定其含量应包括2个步骤:第一有效地从菌体中提取出GTF;第二检测GTF中有机铬的含量。文中以葡萄糖耐量因子(GTF)高产酵母菌株为研究对象,研究不同提取方法提取GTF的条件及效果,比较了2种消化方法对测定结果的影响,对GTF提取液的消化方式进行了改良,确定了GTF测定的最佳方法和参数。试验结果表明:0.1g左右的菌体悬浮于10mL0.1mol/L的氨水,在37℃、200r/min振荡提取3h,离心收集上清液进行微波消解。用火焰原子吸收光谱法分别测定上清液中铬的含量、提取后菌体中残余铬的含量以及菌体中总铬含量。测定结果显示残余铬的理论数据与测定实际结果比较吻合,表明该测定方法可有效的测定和评价酵母中GTF含量。Glucose tolerance factor is a complex of chromium and protein. Determining Glucose Tolerance Factor of yeast strains should include two steps： one is extracting GTF from yeast efficiently; the other is determining the organic chromium of GTF. This paper studied different extraction methods and digestion methods on the influence of determination of GTF,modified the digestion method of GTF extraction. The optimum method and parameters were confirmed as follows： 0. 1g yeast suspended in 10mL 0. 1mol/L NH4OH, shook with 200r/min for 3h at 37℃, collected the supernatant with centrifugation, microwave digested and oxidized the supernatant. Determining the organic chromium of GTF, residual chromium in the yeast after extraction and the total chromium in the yeast with flame atomic absorption spectrometry. The experiment result showed that the theoretical residual chromium content meet with determination result closely. This method is suitable for determining GTF in the yeast.

关 键 词：葡萄糖耐量因子(GTF) 有机铬 提取 火焰原子吸收光谱法 

分 类 号：TS201.2[轻工技术与工程—食品科学]